Begin by slicing each chicken breast in half lengthwise. Make a few shallow diagonal cuts across the surface of each piece to help the seasoning penetrate and to ensure even cooking.

Season the chicken with sake and soy sauce, coating well to allow the flavors to absorb. Let it sit for a few minutes while you prepare the other ingredients.

Rinse and dry the vegetables thoroughly. Tear the lettuce into bite-sized pieces, and prepare any additional vegetables such as radish sprouts, tomatoes, or other crisp options like cucumbers and bell peppers. Arrange them on a serving plate to form a fresh, colorful base for the salad.

In a small bowl, whisk together the soy sauce, vinegar, sugar, chopped green onion, and sliced red chili pepper. Stir until the sugar dissolves completely and the mixture is well-blended. This will serve as your tangy, slightly spicy dressing.

Pat the marinated chicken dry with paper towels—this step is crucial for achieving a crisp coating. Dust each piece evenly with katakuriko, shaking off any excess starch.

Heat frying oil in a pan to 340–355°F (170–180°C). Carefully add the chicken and fry until golden brown and cooked through, turning occasionally for an even crust. Once done, transfer to a wire rack or paper towel-lined plate to drain excess oil.

While the chicken is still hot, slice it into bite-sized pieces. For easier eating, cut perpendicular to the shallow slits made earlier.

Place the crispy chicken pieces over the bed of fresh vegetables. Drizzle the prepared sauce generously over the top, allowing it to soak into the warm chicken and greens. Serve immediately while the chicken is still hot for the best flavor and texture.